Jam and Coconut Cakes
Updated: Jan 29, 2021
Prep Time: 25 minutes Cooking Time: 1 hour.
1kg Self Raising Flour
500g Butter (Room Temperature)
1 cup Sugar
2 cups Milk
2½ tsp Baking Powder
400 grams Strawberry Jam
150 grams Desiccated Coconut
In a mixer, add the butter and sugar, mix well for about 6-8 minutes.
Add the baking powder and pour the lukewarm milk slowly, continue mixing until the mixture becomes light and fluffy.
Remove the mixture in a big blow and sieve the flour, knead well until the dough has combined and leave the dough to rest for ten minutes.
Meanwhile, heat the fan oven on 180, gas mark 5 to 200°C, in a baking tray, make small balls from the dough about an inch in size and bake until golden brown for about 10 to 15 minutes.
Remove from the oven and spread the jam on top and dip them into the desiccated coconut. (Do not let the cakes cool down before putting the jam on top). Repeat until all of your dough has finished.
Cool them down and store in an airtight container. Consume within a month.